- serves 4, £1.96* per serving
If your fridge is anything like mine at this time of year, it’s probably home to a colourful, slightly chaotic mix of summery veg – maybe an aubergine, a few peppers, a courgette or two and almost always a punnet of tomatoes. Which is why, on weeknights when I haven’t had time to plan anything for supper, I often default to a big tray of roasted vegetables. It’s a pretty low-effort, highly versatile meal that can be eaten hot or cold and accessorised with cheese, pasta or any kind of grain pouch. That said, more often than not, a hunk of crusty bread and a splash of balsamic vinegar will suffice for me.
A friend once asked me why his roasted vegetables always turned out soggy. The key, I told him, is to use a big roasting tin. The vegetables need to be spread out in a single layer, rather than piled on top of each other, which will cause them to steam rather than roast. I also tend to whack up the oven temperature to encourage caramelisation from the outset – the heat can always be turned down if things start to look too coloured or crisp.
Be generous with the oil, too – particularly if you’re roasting the aubergines, as in the recipe here – and always season everything at the start. A handful of garlic cloves and a few woody herbs, such as rosemary or thyme, won’t hurt either.
2 aubergines, £1.90; 300g cherry tomatoes, 99p
150g pitted black olives, 99p; 2 balls burrata, £3.98
METHOD
Preheat the oven to 220C/200C fan/gas 7.
Cut the aubergines into large chunks (about 3-4cm) and spread out in a roasting tin. Toss with 2 tbsp olive oil and 1 tsp salt. Roast for 20 minutes, stirring the chunks halfway.
Meanwhile cut the cherry tomatoes in half and slice 3 garlic cloves.
Stir the tomatoes, garlic and olives into the roasting tin along with the aubergines. Drizzle another 1 tbsp of olive oil over them all then grind over some black pepper.
Roast the vegetables for another 20-30 minutes, stirring regularly. They’re ready when they’re soft and golden.
Serve with the burrata. This dish is great on toast, tossed with cooked pasta or simply as a salad, with a heap of wild rocket and some fresh basil leaves.
